Know how to hold 'em; New insights on hybrid tanning retention
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Mansfield, Anna Katharine
Abstract
Red wines made from interspecific hybrid cultivars are often low in tannins – even when the grapes have adequate concentrations at harvest. Recent research shows that much of the tannin in hybrids binds to proteins and ends up in the lees, not the wines.
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Appellation Cornell
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2015-08
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Cornell University
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Enology; Winemaking
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